Yeast Free Paleo Mixed Berry Crumble

Bubbling fruit filling, a golden nutty crust, and the kind of warm cinnamon aroma that makes everyone wander into the kitchen — this berry crumble delivers all of that without a single grain of conventional flour or a trace of yeast. The filling comes together with fresh or frozen blueberries, raspberries, and blackberries tossed in maple syrup, a squeeze of lemon, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. The topping is where things get really good: almond flour and roughly chopped pecans clump together with melted coconut oil, maple syrup, cinnamon, and sea salt into a crumble that bakes up deeply golden and satisfyingly crunchy. Because the whole recipe skips yeast, leavening agents, and any fermented ingredients entirely, it's a genuinely worry-free dessert for anyone navigating yeast sensitivities — no label-reading required. Arrowroot starch does the thickening work that cornstarch usually handles, keeping the ingredient list clean and grain-free throughout. Let it rest for a full ten minutes after it comes out of the oven so the filling sets up properly and you get clean, scoopable portions rather than a runny mess. Serve it warm on its own or with your favorite dairy-free topping for a dessert that feels indulgent but is built entirely from whole, straightforward ingredients.

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